Food Quality and Possible Positive Health Effects of Organic Products

Lairon, Denis; Huber, Machteld

doi:10.1007/978-94-007-7927-3_16

Cited by 9 publications

(5 citation statements)

References 56 publications

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“…Moreover, with ethical considerations, one of the main reasons for organic food consumption appears to be the alleged beneficial effects on human health [ 8 , 9 , 10 ]. Nevertheless, strong evidence is lacking concerning nutritional differences between organic and conventional foods [ 11 , 12 , 13 , 14 , 15 ]. Moreover, few studies have investigated the direct impacts of the type of farming on health [ 16 , 17 , 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)

et al. 2015

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In developed countries, the demand for organic products continues to substantially increase each year. However, little information is available regarding the level of consumption of organic food and its relative share of the whole diet. Our aim was to provide, using individual consumption data, a detailed description of organic food consumption among French adults. Conventional and organic intakes were assessed using an organic food frequency questionnaire administered to 28,245 French adults participating in the NutriNet-Santé study. P values of Student t-test or Chi-square for the difference between genders were reported. Less than 12% of the respondents reported never consuming organic food in the past year. Women consumed on average 20% organic food in their whole diet per day while men consumed an average of 18%. The proportion of vegetables consumed that came from organic sources was 31% among women and 28% among men. Overall, the estimate of the contribution of organic food from products of plant origin was higher than that from products of animal origin. Our study provides a framework for the exploration of organic consumption and its correlates and can serve as a basis for future studies investigating relationships between the level of organic food consumption and health outcomes.

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Section: Introductionmentioning

confidence: 99%

Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)

et al. 2015

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“…Consumers are becoming more and more demanding with regard to the quality and safety of foods, which they want to have high nutritional values and be pesticide free (10) . Organic foods are perceived as healthier because of the absence of pesticide residues (11)(12)(13)(14) and more nutritious based on growing evidence for some foodstuffs (12)(13)(14)(15)(16) , while the studies on the direct health impacts of organic foods are scant and inconsistent (17)(18)(19)(20)(21)(22)(23) .…”

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confidence: 99%

Dietary intakes and diet quality according to levels of organic food consumption by French adults: cross-sectional findings from the NutriNet-Santé Cohort Study

Baudry

Allès

Péneau

et al. 2016

Public Health Nutr.

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Objective: We aimed to assess dietary profiles of adults from the NutriNet-Santé cohort according to different levels of organic food consumption using detailed self-reported data on organic food intakes. Design: Food intakes were obtained using an organic food frequency questionnaire (Org-FFQ). The participants were ranked into five groups (quintiles, Q) according to the proportion of organic foods in their diet. To determine diet quality, two scores were computed reflecting adherence to food-based recommendations (mPNNS-GS) and the probability of adequate nutrient intake (PANDiet). Relationships between levels of organic food consumption and dietary characteristics were assessed using multivariable-adjusted ANCOVA models. Setting: The NutriNet-Santé Study. Subjects: French adults from the NutriNet-Santé Study (n 28 245). Results: Intakes of foods of plant origin increased along with the contribution of organic foods to the diet while a reverse trend was identified for dairy products, cookies and soda (P-trend < 0·0001). The diet quality scores increased from Q1 (mPNNS-GS, 7·89 (SE 0·02); PANDiet: 63·04 (SE 0·11)) to Q5 (mPNNS-GS, 8·78 (SE 0·02); PANDiet, 69·37 (SE 0·10)). Overall, high organic food consumers exhibited better diet quality, although intermediate organic food consumers showed better adherence to specific nutritional recommendations related to animal products. Conclusions: The study provides new insights into the understanding of organic food consumption as a part of a healthy diet and sheds some light on the dietary profiles of different categories of organic food consumers. These results underline strong dietary behaviour correlates associated with organic food consumption that should be controlled for in future aetiological studies on organic foods and health.

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“…The content of phenolic compounds, vitamin C and Mg seems to be higher in most organic crops, as well as n-3 fatty acids in dairy products (8)(9)(10)(11) ; however, the superiority of the overall nutritional quality of organically grown crops has not been definitively established (12) . Some animal and in vitro studies (3,13,14) have been conducted, but very few intervention studies or observational studies addressing the potential benefits of OF in human health have been performed (15)(16)(17)(18)(19) . Observational study design is complex and inference of causality is tricky because of residual confounding.…”

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Health and dietary traits of organic food consumers: results from the NutriNet-Santé study

et al. 2015

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The dietary and health traits of organic food (OF) consumers have not been comprehensively described. The aim of this study was to identify factors associated with OF consumption. Data were collected from 54 283 participants from the NutriNet-Santé cohort using self-administered web-based questionnaires. Occasional organic food consumers and regular organic food consumers (ROFC) were compared with non-organic food consumers (NOFC) using logistical regression providing an OR and 95 % CI. Adherence to the French food-based guidelines and interactions between nutritional knowledge and OF consumption in adherence to dietary guidelines were investigated. Medical history was also assessed in relation to OF consumption. Compared with NOFC, ROFC were more likely to be vegetarian (OR 9·93; 95 % CI 7·42, 13·29 in women; OR 13·07; CI 7·00, 24·41 in men) and were less likely to be aware of nutritional guidelines regarding meat consumption (OR 0·37; CI 0·34, 0·40 in women; OR 0·41; CI 0·36, 0·47 in men). Compared with NOFC, ROFC had a lower risk of type II diabetes, hypertension and CVD; however, this effect was only significant for men. In contrast, organic consumers were more likely to report food allergies. Consuming OF appeared to affect the relationship between nutritional knowledge and adequate intake of meat/poultry/seafood/eggs and starchy food among both sexes. Our study provides new insights into the diet-and health-related behaviours of OF consumers in a large sample of participants residing in France. This should be taken into account in future studies investigating relationships between health and OF consumption.

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Food Quality and Possible Positive Health Effects of Organic Products

Cited by 9 publications

References 56 publications

Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)

Contribution of Organic Food to the Diet in a Large Sample of French Adults (the NutriNet-Santé Cohort Study)

Dietary intakes and diet quality according to levels of organic food consumption by French adults: cross-sectional findings from the NutriNet-Santé Cohort Study

Health and dietary traits of organic food consumers: results from the NutriNet-Santé study

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